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5.0 from 15 votes

Mediterranean Chickpea Salad with Roasted Sweet Potatoes

Roasted sweet potatoes topped with chickpeas, toasted pine nuts, parsley and a lemon-olive oil dressing. Delicious, hearty and health

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2
Course: Main Course , Salad
Cuisine: Mediterranean , Vegan

Ingredients

  • 1 ½ cup sweet potato chopped in ¼ inch cubes (about 2 sweet potatoes)
  • 2 tablespoons olive oil
  • 1 15 ounce can chickpeas
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons pine nuts
  • 2 tablespoons fresh lemon juice
  • coarse salt
  • freshly ground pepper

Instructions

    Cup of Yum
  1. Preheat oven at 400˚ F (200 C).
  2. Peel the sweet potatoes and cut in small cubes (1/4 inch)
  3. Place them in bowl in mix them with 2 teaspoons olive oil.
  4. Roast them for 20 minutes.
  5. In the meantime make the dressing by mixing the rest of the olive oil (4 teaspoons) with the lemon juice.
  6. Once sweet potatoes are ready, remove from oven and set aside.
  7. Toast the pine nuts: place the nuts in a small pan over low heat, shake the pan a few times. Heat for about 1 or 2 minutes.
  8. In a serving bowl mix gently the chickpeas with sweet potatoes, pine nuts, parsley and the dressing. Sprinkle with salt and pepper before serving.